This fabulous granola was created by my sister-in-law Tommi. It needs a warning label on it – Beware! Addiction is Possible! The simple ingredients and mild almond flavor is perfect.
Mix together in a large bowl and set aside:
4 cups original oats
1 small pkg slivered almonds
3/4 c dried cranberries
In microwave bowl put:
1/3 cup coconut oil (use solid coconut oil sold in jars)
1/3 cup light brown sugar
1/4 cup honey
1 generous Tablespoon vanilla
1 teaspoon almond extract
1/2 teaspoon cinnamon
Heat ingredients until melted. Mix into oat mixture and stir until all dry ingredients are coated.
Place this mixture in a sided jellyroll pan covered with parchment paper. Spread and press evenly to the edges of the pan. Sprinkle a little cinnamon on top.
Bake at 300 degrees for 15 minutes. Remove from oven and stir. Before putting back in the oven, lightly press back into the pan using a spatula or wooden spoon.
Watch it very carefully as it bakes the last 8-15 minutes. It browns very fast. The granola should only be light golden brown when done.
Remove from oven and place on rack. Press granola again into pan to cover the bottom completely. I use a piece of parchment on top and press into pan with my hand. Let granola cool totally. When cold, it should crack into large pieces.
Store in zip lock bags.
A few notes from Tommi:
You can add other ingredients such as dried cherries, seeds, or other nuts. Be sure you maintain about the same ratio of oats to other ingredients otherwise it won’t set and break apart.
Tommi doubles this recipe because it keeps well and can be frozen in zip lock bags.